Possibly the most perfect start to the indulgence-fest that is Christmas, we're sharing our favourite festive gingerbread pancake recipe.
It doesn't get more yuletide than these babies but as a warning, they are perhaps, unlike dogs, just for Christmas (and maybe birthdays and when you're feeling a particular need for a metaphoric food hug). Whilst the sugar content will have you speeding through present opening and potato peeling like an energised elf, we feel that if you're serving these up on the regular, that soft elasticised, forgiving waistband on your silk PJs may just get a little too much work....
However, despite all the disclaimers, they are truly the most delicious way to start your Christmas day (and perfect paired with the glass or two of fizz and some luxury loungewear), so get flipping!
- 1¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¼ cup brown sugar
- 2 tablespoons molasses
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup milk
- 1 cup maple syrup + 1 teaspoon cinnamon
- optional: powdered sugar
- In a medium bowl whisk together flour and next 7 ingredients.
- In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
- Add dry ingredients to wet ingredients and stir until just combined. Don't over mix, there should still be a few lumps throughout.
- Preheat a griddle or skillet to a medium heat and lightly grease. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
- For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.